Coffee shop culture, barista management, and employee retention — the real conversation most owners aren't having. Sam and Kailee break down what actually builds a strong coffee shop team: why communication is the root of almost every staff frustration, how menu changes land differently on the floor than on a spreadsheet, the dress code debate, and why there's no substitute for physical presence — or a trusted middleman. If you own a café and you're not in it every day, this one's for you.

What is it like to build up multiple coffee shop locations? This episode Sam and Gary reminisce on the most important things they've learned from their management journey.

Trends, Takeaways & What We're Changing in Our Cafes

In this episode we're recapping CoffeeFest Orlando – what actually mattered for café owners, what felt overhyped, and what we're going to do differently in our own shops because of it.

We talk through:

The booths & brands that stood out (hello Florida Coffee Culture + functional drinks 👀)

New milks & "health" products that are cool but not always realistic for a single-location shop Why location still beats social media virality for most cafés

The push toward $7 average tickets and how to do it without feeling gross

Paying baristas fairly, keeping good people longer, and what's next for cafés in 2026

👇 Helpful links •

Try our premium Origin Stories coffee subscription: https://friedrichscoffee.com/product/...

• Wholesale coffee for cafés: https://friedrichscoffee.com/wholesale/

• Our café app / order ahead: https://friedrichscoffee.com/order/

• Podcast on Spotify/Apple:https://podcasts.apple.com/de/podcast...

Specialty coffee just hit a new high in the U.S.—46% of coffee sold is now specialty grade—and we unpack what that really means for cafés, roasters, and everyday drinkers. 

Family Business: The Real Talk About Working With Your Spouse, Parents & Siblings What's it really like to run a family business? Sam and Kailee from Friedrichs Coffee share the real behind-the-scenes of mixing marriage, parenting, and ownership in a 35-year-old family-run coffee company.

From boundaries to trust, leadership to legacy—this episode dives deep into what makes family-owned businesses work (and what makes them hard).

🎙 Topics Covered

How Friedrichs Coffee became a multi-generation family business 

Balancing marriage, parenting, and leadership at work

Setting boundaries between home life and café life

How to separate roles & prevent overlap in family operations

Trust, ownership, and why extreme ownership matters in family teams

Advice for anyone joining a spouse's or parent's business

Gary and Sam talk there experience with cold brew over the last 9 years and how the industry has changed

What you'll learn: 

 Light vs. dark roast for cold brew (and why light is tricky)

Nitro coffee: what it did well, why costs & ice ruined it in many shops

The "all-cold" future: energy drinks, cold-foam, and whether cafés even need espresso for iced menus

How to start cold brew cheaply (pitcher + filter + overnight) and how we scaled with bright tanks 

🚀Upgrade you coffee game➡️https://friedrichscoffee.com/

☕️ Own a Cafe?➡️https://www.skool.com/coffee-shop-pros-7971

If your coffee shop only runs when you're on bar, you're stuck on the treadmill. In this episode of Pulling Shots, Sam and Gary share 30+ years of lessons on working on your business (systems, people, growth) versus working in it (shifts, daily ops).

We cover when to step back, how to delegate without losing quality, why owner presence matters (especially at one-store stage), and practical next steps if you're burnt out and spinning your wheels.

You'll learn: The "treadmill stage" and how to get off it

When it's time to step back—and what to do first Why absentee ownership fails (and the exceptions)

Building managers who outperform the owner Menu focus vs. bloat (and profitable "breakfast" you might be overlooking)

How to use your banker & accountant as a strategic brain trust

 📌 Key Takeaways How to transition from bar shifts to systems without tanking quality

Owner presence vs. absentee ownership in independent cafés

Delegation frameworks that build manager autonomy

Avoiding menu bloat: focus, margin, and speed trade-offs

Using financial partners (banker + accountant) to validate growth moves

🚀Upgrade you coffee game➡️https://friedrichscoffee.com/

☕️ Own a Cafe?➡️https://www.skool.com/coffee-shop-pros-7971

🗣️To be unclear is to be unkind🗣️

Owning a café means having tough conversations—late shows, bad attitudes, write-ups, and sometimes letting people go. In this Pulling Shots episode, Sam & Kailee share real stories and practical frameworks for handling difficult conversations in a coffee shop setting without killing morale.

You'll learn:

When to address an issue vs. when to let it go 

Why "to be unclear is to be unkind" (and how to be direct)

Paper trails & write-ups that protect you and coach fairly

Gen Z vs. Millennials: giving feedback that lands

Manager first, friend second—without losing heart

Why customers forgive quickly when you fix the team

👇 Helpful links • Try our premium Origin Stories coffee subscription: https://friedrichscoffee.com/product/limited-reserve-subscription/ • Wholesale coffee for cafés: https://friedrichscoffee.com/wholesale/ • Our café app / order ahead: https://friedrichscoffee.com/order/ • Podcast on Spotify/Apple:https://podcasts.apple.com/de/podcast/pulling-shots/id1785396010

The Rise of Drive-Thru Coffee Chains (What It Means for Indie Cafés)

Sam & Gary unpack the explosive growth of Seven Brew, Dutch Bros, Black Rock Coffee, and Scooters—from double drive-thrus and outside order-takers to loyalty-by-phone and high-energy branding. Why convenience + culture + consistency are winning in 2025, what Starbucks' shifts signal, and how small cafés can still thrive with owner-present hospitality and smart menu ops

🚀Upgrade you coffee game➡️https://friedrichscoffee.com/ 

☕️ Own a Cafe?➡️https://www.skool.com/coffee-shop-pros-7971

What you'll learn:

 Modern drive-thru playbook (design, staffing, loyalty)

How these chains scale so fast (and what actually works)

Practical ways independents can respond—and win long-term

Why hiring for culture is the real moat

Try our premium Origin Stories coffee subscription: https://friedrichscoffee.com/product/limited-reserve-subscription/

 • Wholesale coffee for cafés: https://friedrichscoffee.com/wholesale/

• Our café app / order ahead: https://friedrichscoffee.com/order/

• Podcast on Spotify/Apple:https://podcasts.apple.com/de/podcast/pulling-shots/id1785396010

 #CoffeeShop #DriveThru #SevenBrew #DutchBros #BlackRockCoffee #ScootersCoffee #CafeOwner #Hospitality #CoffeeBusiness #PullingShotsPodcast

Is owning a coffee shop in 2025 still worth it? We break down the real numbers, rising costs, drive-thru vs. traditional cafés, mobile ordering, and the impact of chains like Starbucks, Dutch Bros, Seven Brew, and Black Rock Coffee—plus what actually keeps us in love with this business after 30+ years. If you're a current or future café owner, this episode is your practical playbook: pricing, wages, margins, competition, and why "loving coffee" still matters more than ever.

👇 Helpful links

• Try our premium Origin Stories coffee subscription: https://friedrichscoffee.com/product/limited-reserve-subscription/

• Wholesale coffee for cafés: [link] • Our café app / order ahead: https://friedrichscoffee.com/order/

• Podcast on Spotify/Apple:https://podcasts.apple.com/de/podcast/pulling-shots/id1785396010 • Join our coffee shop owner community: https://www.skool.com/coffee-shop-pros-7971

👍 If you found this useful, subscribe and hit the bell. Comment your biggest 2025 café challenge—we'll answer on a live stream.

00:00 We're live — episode intro 

00:35 Is coffee shop ownership still worth it in 2025?

01:20 Chains & competition (Starbucks, Dutch Bros, Seven Brew, Black Rock)

02:40 Mobile ordering & changing customer behavior 

03:36 Green coffee prices & margin pressure

05:56 Is the "traditional café" broken—or just different?

08:58 What feels harder now than 5–10 years ago 

11:35 Competing locally vs. mega chains

13:33 Wages, hiring, and building the right team

14:48 Third place value & why cafés still matter

18:08 Would we open a shop today? (drive-thru priority) 

20:56 Drive-thru-only vs. café + drive-thru

23:50 Where the industry is heading (next 5–15 years) 

24:58 Reality check: hours, workloads, and owner involvement 26:30 Why we still love it (family business & roasting) 

27:14 Final answer: Is it still worth it?

Managing vs. Leading in a Coffee Shop (What Really Matters). In this Pulling Shots episode, Sam & Kailee break down the difference between management (hard skills: schedules, checklists, accountability) and leadership (soft skills: culture, communication, inspiration)—and how both drive a thriving café.

Expect real examples from Friedrichs Coffee: when strong leadership cuts turnover, why checklists still win the day, and how to balance daily ops with long-term culture. 

What you'll learn Clear manager vs. leader roles in a café Day-to-day systems that keep service smooth Leadership habits that build loyalty & reduce churn How to hire/promote for both skill sets 

#CoffeeShop #CafeOwner #Leadership #Management #Barista #TeamCulture #SmallBusiness #PullingShotsPodcast

Build a company culture your café crew and customers feel the moment they walk in. In this Pulling Shots episode, Sam & Gary from Friedrichs Coffee break down what an engaged coffee shop culture looks like— from greeting every guest to on-stage barista habits, drink-quality pride, mistake-friendly coaching, and growth paths beyond management.

Practical, story-driven tips you can start this week to boost hospitality, consistency, and team morale.

What you'll learn How to make values felt, not just posted Tiny daily habits that shape barista culture Coaching mistakes without killing confidence

Simple standards for cleanliness, dress, and workstation flow Career paths that attract and retain top baristas

#CoffeeShop #CompanyCulture #Barista #CafeOwner #CustomerExperience #Hospitality #SmallBusiness #PullingShotsPodcast

Sammy and Kaylee break down the types of experience that are needed and maybe not so much in new hires.

Own a cafe? ➡️ https://www.skool.com/coffee-shop-pro...

Elevate your coffee game🚀 https://friedrichscoffee.com/

Hiring baristas in 2025 the smart way. In this Pulling Shots episode, Sam & Kailee from Friedrichs Coffee share a repeatable 3-step hiring system (application screen → meet-and-greet → structured interview → manager handoff), proven barista interview questions, Day-7 & Week-4 training milestones, and simple checklists/policies that protect quality and culture while cutting turnover. Perfect for local café owners/managers who want a fast, fair, and transparent hiring process.

#CoffeeShop #BaristaHiring #CafeOwner #SmallBusiness #CoffeeManagement

Sam and Gary talk Tariffs and their impact on the coffee industry

Kailee and Sam talk about the pros and cons of short term employment.

Gary and Sam talk Starbucks removal of popular Frappucinos and the overall effectiveness and usage of blenders with upcoming trends

Sam and Gary talk how tariffs are impacting the coffee industry

Gary and Sam discuss investors, bankers, and the growth of Friedrichs Coffee Roasters

Gary and Sam talk the history of Pour Over coffee within Friedrichs and how its perception has changed in the industry

Kailee and Sam discuss the announcement of Minor Figures new canning line launch, its impacts on the industry, and how small coffee shops should handle the quickly growing canned coffee industry.

Kailee and Sam talk Energy drinks and Soft Top; how we got here and how we are moving forward

Sam and Kailee talk about the active project of creating a coffee shop menu. What to add, what to avoid, the importance of simplicity and how to implement trends.

We discuss our history of cold brew, from our initial cold brew start, Coffeefest speaking, and brewing nitro coffee at local breweries

Sam and Kirk talk the infamous Starbucks Cortado, and its impacts on the coffee community.

Gary and Sam discuss the year in review, c-market prices and how we are adjusting.

Gary and Daniel further discuss our Mycotoxin and Mold Report, it's effects on coffee, and how to move forward.

Gary and Sam discuss the recent rise in concerns over mold in green coffee, what to watch out for, what may be blown out of proportion, and how to move forward.

This episode breaks down what actually drives growth, consistency, and profitability for coffee shop owners. If you run a café, this will challenge how you think about your menu and operations.

Sam and Kailee talk about the 5 years experience at farmers markets, what we've learned and what would would suggest coffee shop owners do to get started.

We break down first wave, second wave, and third wave coffee—what they actually mean, where they came from, and how each wave impacts profitability, customer behavior, and coffee shop growth.

We discuss whether third wave coffee is earned or chosen, why convenience often beats values, how second wave systems scale better for most owners, and what coffee shops can learn from gas stations. Plus, a bonus debate on toothbrush etiquette.

This episode is for coffee shop owners, café owners, and anyone opening a coffee shop who wants to build a real business—not just an identity.

In this episode of Pulling Shots Podcast, Sam and Kailee from Friedrichs Coffee break down real-world coffee shop hiring, barista hiring mistakes, and staffing problems café owners face every day.

We react to controversial coffee shop hiring hot takes including:
– Hiring baristas too fast
– Whether barista experience actually matters
– How many candidates coffee shop owners should interview
– Hiring friends and family in a small business
– Why coffee shop training systems matter more than resumes
– Why most staffing issues start during onboarding
– Why you should never hire managers from outside your café
– Whether higher wages attract better employees

This episode is for coffee shop owners, café owners, small business owners, and barista managers who want to improve employee retention, reduce barista turnover, and build a reliable team without burning out.

If you own, manage, or are opening a coffee shop, this conversation will help you hire better, train smarter, and stop repeating the same staffing mistakes.

Are co-fermented and infused coffees the future of specialty… or are we going too far with flavor manipulation? 🤔

In this episode of Pulling Shots, Sam and Gary dive into a Coffee Intelligence article on "coffee flavour manipulation: what's acceptable and who decides?" and break down the hot topic from farmer to café to consumer.

We talk through the four major stages of coffee flavor manipulation: Co-fermented coffees at the farm Barrel-aged / infused green coffee at the roastery Traditional flavored coffees (hazelnut, vanilla, caramel, etc.)

And finally… syrups in lattes at the café Along the way we hit questions like: Is co-fermenting coffee with fruit really that different from adding hazelnut syrup?

Why do we celebrate "Skittles-like" competition coffees but mock customers who want flavored coffee? How can farmers use co-fermentation to increase cup scores and income?

Where should small café owners start if they want to offer "special" coffees without confusing customers?

How do you clearly explain the difference between co-fermented, infused, and flavored to your guests? 

We also share our own experience with: Templeton Rye barrel-aged coffees Experimenting with citrus/orange Running flavored coffees for wholesale And how we'd advise a new café owner trying to navigate all of this.

If you're a coffee shop owner, roaster, or coffee nerd trying to figure out where you stand on flavor manipulation, this one's for you.

What if 80% of your café's profit is coming from just 20% of your menu? 👀

In this episode of Pulling Shots, Kailee and Sam sit down to talk menu simplicity and the 80/20 rule—using real sales data from their three shops to expose what actually sells, what just clutters the menu, and how a bloated menu hurts baristas, customers, and margins.

We cover: Why vanilla and caramel lattes quietly crush all the "fun" drinks

How many syrups and SKUs you really need

Why blenders and "just one more special" can wreck your morning rush

How to use the 80/20 rule to simplify your café menu without losing customers

Where creativity should live (hint: specials, not your core menu board) If you own or manage a coffee shop, this is a practical, honest conversation you can take straight to your next menu reset.